Fried Ham or Bacon
From The easiest way in housekeeping and cooking, 1881
Use muffin-rings for frying eggs to keep them round.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1093Calories
8 gProtein
6 gCarbs
115 gFat
Full nutrition (33 nutrients)
Calories1093 kcal
Protein7.5 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat115 g
Saturated Fat44 g
Monounsaturated Fat52 g
Polyunsaturated Fat13 g
Cholesterol123 mg
Sodium466 mg
Potassium122 mg
Calcium11 mg
Iron0.7 mg
Magnesium9.9 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate14 mcg
Choline85 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 81. The excerpt below is the record exactly as published.
Fried Ham or Bacon. Cut the ham in very thin slices. Take off the rind, and, if the ham is old or hard, parboil it for five minutes. Have the pan hot, and, unless the ham is quite fat, use a teaspoonful of drippings. Turn the slices often, and cook from five to eight minutes. They can be served dry, or, if gravy is liked, add a tablespoonful of flour to the fat, stir till smooth, and pour in slowly a large cup of milk or water. Salt pork can be fried in the same way. If eggs are to be fried with the ham, take up the slices, break in the eggs, and dip the boiling fat over them as they fry. If there is not fat enough, add half a cup of lard
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